Mexican Chicken Chilaquiles Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 dried ancho chiles, stems and seeds removed, torn into pieces2 cloves garlic1 cup low-sodium chicken broth1 (28 ounce) can of whole tomatoes, drained2 teaspoons cumin1 teaspoon ground coriander1 Tablespoon sugar1 teaspoon salt1 (7.5 ounce) bag white corn tortilla chips2 cups cooked shredded chicken½ lb. Monterrey jack cheese, shredded½ c. chopped cilantro leaves1 c. halved cherry tomatoes2 green onions, sliced4 Tablespoons Cotija cheese1 jalapeno pepper, sliced (optional)
1.Heat a large skillet over medium heat. Add chile pieces and toast for a few minutes until fragrant. Set aside in a bowl of hot water for 15 minutes.
2.Puree with garlic, broth, and ½ cup soaking liquid in a blender. Add in the whole tomatoes and continue to puree. Run through a fine sieve and return to the pan. Stir in cumin, coriander, sugar, and salt. Simmer over medium-low for 10 minutes.
3.Preheat oven to 350. Layer a 9 x 13 baking dish with half a bag of corn tortilla chips, using your hands to press the chips down and break into pieces. Add half of the shredded chicken, then half of the sauce. Layer the remaining chips, chicken, and sauce, then top with shredded cheese.
4.Bake, covered with well-greased foil, for 25 minutes. Remove foil, bake another 5 minutes until cheese is bubbly.
5.Let sit for 15 minutes to cool and set, then garnish with cilantro, cherry tomatoes, green onions, Cotija cheese, and jalapeno (if using). Serve warm.
Serving Size: 9x13 pan I made into 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user TERRIE0771.
2.Puree with garlic, broth, and ½ cup soaking liquid in a blender. Add in the whole tomatoes and continue to puree. Run through a fine sieve and return to the pan. Stir in cumin, coriander, sugar, and salt. Simmer over medium-low for 10 minutes.
3.Preheat oven to 350. Layer a 9 x 13 baking dish with half a bag of corn tortilla chips, using your hands to press the chips down and break into pieces. Add half of the shredded chicken, then half of the sauce. Layer the remaining chips, chicken, and sauce, then top with shredded cheese.
4.Bake, covered with well-greased foil, for 25 minutes. Remove foil, bake another 5 minutes until cheese is bubbly.
5.Let sit for 15 minutes to cool and set, then garnish with cilantro, cherry tomatoes, green onions, Cotija cheese, and jalapeno (if using). Serve warm.
Serving Size: 9x13 pan I made into 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user TERRIE0771.
Nutritional Info Amount Per Serving
- Calories: 321.5
- Total Fat: 17.0 g
- Cholesterol: 63.2 mg
- Sodium: 822.1 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 2.5 g
- Protein: 22.8 g
Member Reviews